x
No Plagiarism!eXJX7oUbqyahp4NvlWhfposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection351PENANAyENdJchyNe 維尼
步驟:8964 copyright protection351PENANAZjO04Zw3QM 維尼
355Please respect copyright.PENANAv1LvdRF9Q5
8964 copyright protection351PENANAhj9L58SmGQ 維尼
1. 去菇頭去菇尾,只取中段切片成一CM左右厚度,輕輕沖洗後備用8964 copyright protection351PENANAM4h9gaKVQX 維尼
355Please respect copyright.PENANATKET8QcqMK
8964 copyright protection351PENANALg8XlrNmGo 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection351PENANAme7j0J71cK 維尼
355Please respect copyright.PENANA8RlFwsHjYG
8964 copyright protection351PENANA4I5xhzaRAe 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection351PENANA3dHyUyBp4d 維尼
(花刀會因受熱而明顯)8964 copyright protection351PENANAeNtX0pdwj6 維尼
355Please respect copyright.PENANAZafNJRQUho
8964 copyright protection351PENANA4zJJk4ZQ35 維尼
5. 落燒汁,唔洗太多,只要每片的一面足夠接觸就夠。以小火繼續兩面慢煎8964 copyright protection351PENANA6CO0wO49k5 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection351PENANA9V1QXmsmXf 維尼
355Please respect copyright.PENANAm3KB4AFnNp
8964 copyright protection351PENANACfgjaoxnXi 維尼
6. 收汁後食得!8964 copyright protection351PENANAjEWxDKgrg8 維尼
355Please respect copyright.PENANAVfLQXPwhVP
8964 copyright protection351PENANACcArVPDAsX 維尼
利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection351PENANAmvZnfG9jle 維尼
216.73.216.68
ns216.73.216.68da2